Lightly grease six 4cm-deep, 7cm baking rings and place in a baking tray (or use a 20cm springform cake pan). Crush biscuits in a food processor, then add butter and pulse to combine. Pressmixture into rings or pan. Chill while you make the fifilling.

Soak gelatine leaves in cold water for 5minutes. Meanwhile, warm milk in a pan over low heat for 1 minute, then remove from heat. Squeeze excess water from gelatine, then add leaves to warm milk and stir to dissolve. Add mixture to processor and whiz again to combine. Spread fifilling in rings or pans and tap on the workbench to expel any air bubbles. Chill for at least 4 hours or until set.

Step 4

Puree half the strawberries. Quarter the remaining berries, if large. Meanwhile, combine remaining sugar in a pan with 1/4 cup (60ml) cold water. Stir over low heat to dissolve the sugar, then increase heat to medium-high and cook for 4-5 minutes without stirring until a golden caramel forms. Remove from heat, stir in puree, then return to medium heat and stir until smooth. Cool, then add reserved berries.

Step 5

Unmould the cheesecakes, then serve topped with the caramel strawberries.

Gelatine leaves are available from gourmet food shops and delis. Check packet for setting instructions.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

Our Privacy Policy includes important information about our collection, use and disclosure of your personal information (including to provide you with targeted advertising based on your online activities). It explains that if you do not provide us with information we have requested from you, we may not be able to provide you with the goods and services you require. It also explains how you can access or seek correction of your personal information, how you can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature.

Or, register using your email address:

This email already exists. You may have previously registered with delicious.com.au, Best Recipes, Vogue Australia or GQ. Please log-in using these details.Yes, I would like to receive the free taste.com.au newsletter &hyphen; a weekly email of our best recipes &hyphen; along with any announcements and special offers from Taste.com.auYes, I would like to receive exclusive and special offers from carefully selected taste.com.au partnersI agree to abide by the taste.com.au Terms & Conditions of use and Privacy Policy

We still need some details from you…

This email already exists. You may have previously registered with delicious.com.au, Best Recipes, Vogue Australia or GQ. Please log-in using these details.Yes, I would like to receive the free taste.com.au newsletter &hyphen; a weekly email of our best recipes &hyphen; along with any announcements and special offers from Taste.com.auYes, I would like to receive exclusive and special offers from carefully selected taste.com.au partnersI agree to abide by the taste.com.au Terms & Conditions of use and Privacy Policy

Our Privacy Policy includes important information about our collection, use and disclosure of your personal information (including to provide you with targeted advertising based on your online activities). It explains that if you do not provide us with information we have requested from you, we may not be able to provide you with the goods and services you require. It also explains how you can access or seek correction of your personal information, how you can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature.